Pure decadent chocolate buckwheat banana bread that is gluten-free, vegan, high in protein, fibre and minerals. So you can have your cake and eat it too!
Ingredients
1 cup buckwheat flour
2 Tbsp raw cacao
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
¼ tsp ground cardamom
2 Tbsp coconut palm sugar
3 bananas, pureed
½ tsp vanilla extract
3 Tbsp water
2 Tbsp coconut oil
3 tsp egg replacer powder mixed with 4 Tbsp water until foamy (you can replace this with a flax egg)
3 Tbsp mini chocolate chips
Instructions
Preheat oven to 175°C.
Sift together flour, cacao, baking soda, baking powder, salt and cardamom in a large mixing bowl.
Add coconut palm sugar to the bowl.
Puree bananas together with vanilla extract, water and coconut oil.
Fold this into the dry mix and be careful not to over-whisk.
Add egg replacer powder mixed with water and fold it in.
Stir in the chocolate chips.
Transfer to a parchment lined 8" by 4" loaf tin and bake for 20-25 minutes until a toothpick inserted comes out clean.
Wait till it's cooled before slicing.
Recipe by Little Green Kitchen at http://www.littlegreenkitchen.com.sg/chocolate-cardamom-buckwheat-banana-bread/